Mexican Street Corn Soup Recipe

Introduction

Mexican Street Corn Soup brings the vibrant flavors of classic street corn into a comforting, creamy bowl. It’s a delicious twist that combines the sweetness of corn with smoky chili and rich cream, perfect for any season.

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon chili powder

Instructions

1. Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 5 minutes.
2. Step 2: Add the corn kernels and chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
3. Step 3: Using an immersion blender, partially blend the soup to retain some texture, or transfer half to a blender and pulse until smooth, then return to the pot.
4. Step 4: Stir in the heavy cream and chili powder. Heat gently until warmed through, but do not boil. Adjust seasoning to taste before serving.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add a squeeze of lime juice and a sprinkle of cotija cheese for extra authentic flavor.
• Roast the corn before cooking for a smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn for this soup?

Yes, canned corn can be used. Drain it well and adjust cooking time slightly as canned corn is already cooked.

How spicy is this soup?

The chili powder adds mild heat, but you can adjust the amount or add fresh chili to suit your spice preference.

Mexican Street Corn Soup Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street snack elote. It features sweet corn simmered with onion, garlic, and chili powder in chicken broth, blended to a creamy texture and finished with a touch of cream for richness. This comforting soup perfectly balances smoky, spicy, and savory flavors.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables

• 3 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced

Liquids

• 4 cups chicken broth
• 1/2 cup heavy cream

Spices

• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and minced garlic and cook until fragrant and softened, about 5 minutes.
2. Add Corn and Broth: Stir in the corn kernels and chili powder, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes to blend flavors.
3. Partial Blend: Using an immersion blender, partially blend the soup directly in the pot until some corn kernels remain whole for texture.
4. Add Cream and Season: Stir in the heavy cream and season with salt and pepper. Heat through for an additional 3-5 minutes without boiling.
5. Serve: Ladle the soup into bowls and garnish as desired with additional chili powder, cilantro, or cotija cheese.

Notes

• You can substitute vegetable broth to make this soup vegetarian.
• For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onion and garlic.
• Fresh corn adds the best flavor, but frozen corn works well year-round.
• The soup can be made in advance and refrigerated for up to 3 days; reheat gently before serving.

Keywords: Mexican street corn soup, elote soup, creamy corn soup, chili powder soup, corn chowder, comfort food, Mexican cuisine